老陈醋分割式浓醪酒精发酵工艺的优化

为了缓解老陈醋浓醪酒精发酵中高底物浓度和高酒精浓度对酵母菌的抑制作用，以大豆粕与花生粕为原料，通过单因素及正交试验优化生物氮源营养剂制备工艺，并采用响应面法优化浓醪酒精发酵工艺。结果表明，分割式浓醪酒精发酵所需生物氮源营养剂的最优制备工艺参数为：大豆粕与花生粕质量比5∶1、加水量80%、米曲霉接种量0.04%；分割式浓醪酒精发酵的最优工艺参数为：粮水比1.0∶2.7（kg∶L），生物氮源营养剂用量4%，大曲用量20%，最终酒醪的酒精度为12.89%vol。与稀醪酒精发酵相比，分割式浓醪酒精发酵大曲用量节约18%～24%，发酵时间节省16%～20%，酒醪的酒精度提高4.18%vol，所酿造的老陈醋氨基酸态氮及总酯含量分别提高了25%与17%。

Optimization of separated concentrated mash alcohol fermentation in aged vinegar brewing process

In order to alleviate the inhibitory effect of high substrate concentration and high alcohol concentration on the yeast in the separated concentrated mash alcohol fermentation of aged vinegar, using soybean meal and peanut meal as raw materials, the preparation process of biological nitrogen source nutrients was optimized by single factor and orthogonal tests, and the concentrated mash alcohol fermentation process was optimized by response surface method. The results showed that the optimal preparation process parameters of the biological nitrogen source nutrients required for separated concentrated mash alcohol fermentation were soybean meal to peanut meal ratio 5∶1, water addition 80%, and Aspergillus oryzae inoculum 0.04%. The optimal process parameters of separated concentrated mash alcohol fermentation were grain to water ratio 1.0∶2.7 (kg∶L), biological nitrogen source addition 4%, and Daqu addition 20%, and the alcohol content of the final mash was 12.89%vol. Compared with the dilute mash alcohol fermentation, the Daqu addition was decreased by 18%-24%, the fermentation time was shortened 16%-20%, and the alcohol content of the alcoholic mash was increased 4.18%vol. At the same time, the amino acid nitrogen and total ester content of aged vinegar brewed by the separated concentrated mash alcohol fermentation increased 25% and 17%, respectively.